Many versions of this minced meat recipe show up all-across India. Similar in style to chili, keema uses ground lamb (traditionally mutton) or beef that’s slow simmered in fragrant spices and vegetables. We used garam masala and turmeric, but cardamom, cumin, coriander and cinnamon are also common additions.
| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- Deselect All
- 2 tablespoons vegetable oil
- 1 1/2 pounds lean ground lamb or beef
- 1 large onion, diced
- 2 tablespoons finely chopped fresh ginger
- 3 plum tomatoes, diced
- 3 1/2 teaspoons garam masala
- 1 1/2 teaspoons ground turmeric
- Kosher salt and freshly ground pepper
- 1 cup plain whole-milk yogurt, plus more for topping
- 1 1/2 cups frozen peas
- 2 cups cooked basmati rice, for serving
- Fresh cilantro, for topping
- Lime wedges, for serving
Instructions
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the meat and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. Remove with a slotted spoon to a medium bowl. Discard the fat.
- Heat the remaining 1 tablespoon vegetable oil in the skillet over medium-high heat. Add the onion and ginger and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the tomatoes, garam masala and turmeric and cook, stirring, until the tomatoes are softened, about 1 minute; season with 1 teaspoon each salt and pepper. Return the meat to the skillet; stir in the yogurt and 1 1/4 cups water. Bring to a simmer, reduce the heat to medium low and cook until the mixture is thick (similar to chili), about 12 minutes.
- Stir in the peas and cook until heated through, about 2 minutes. Season with salt and pepper.
- Divide the rice among bowls and top with the meat mixture. Top with yogurt and cilantro and serve with lime wedges.
Nutrition Facts
| Calories | 530 |
| Total Fat | 19 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 106 milligrams |
| Sodium | 661 milligrams |
| Carbohydrates | 51 grams |
| Dietary Fiber | 6 grams |
| Protein | 38 grams |
| Sugar | 8 grams |
| Calories | 530 |
| Total Fat | 19 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 106 milligrams |
| Sodium | 661 milligrams |
| Carbohydrates | 51 grams |
| Dietary Fiber | 6 grams |
| Protein | 38 grams |
| Sugar | 8 grams |
Reviews
I love a lamb keema and have never tried making at home. I made a few changes. I only used 1lb of lamb since it’s what I had on hand. I also only used 1 cup of water and a little less than a cup of yogurt. I added a few cloves of garlic and a teaspoon of pataks curry paste. The flavor turned out very nice.